Makes 8 servings

4 medium sweet potatoes, unpeeled and scrubbed

Olive oil

Kosher salt and freshly ground pepper

For the whipped goat cheese

4 ounces fresh goat cheese, room temperature

2 tablespoons heavy cream

Pinch of salt

For the honey caramel

½ cup honey

¼ fresh squeezed orange juice

1 teaspoon orange zest

Salt and black pepper

Sesame or Pomegranate seeds to garnish

Prick the sweet potatoes in a few places with a fork. Rub all over with olive oil and sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper or foil in a cold oven and bake at 350 degrees F until the flesh has collapsed away from the skins and sweet potatoes are completely soft, 1 - 1 ½ hours depending on the size of the potato.

While the sweet potatoes roast, prepare the whipped goat cheese. In a medium bowl, whisk the goat cheese with the cream until it is light and fluffy. Season with a generous pinch of salt.

When the sweet potatoes are done, cool then split in half lengthwise. Heat a large cast iron skillet over medium low heat and add 1 Tablespoon of olive oil. Place the sweet potatoes in the skillet cut side down. Cook on medium low heat until they are well browned, with spots of char and caramelization, on the cut side, about 10 minutes. Turn the heat down to low if you feel like your sweet potatoes are burning. Transfer your browned sweet potatoes to a serving platter and hold warm in a low oven if you need to cook more batches.

After all the sweet potatoes have been cooked and transferred, add the honey directly to the skillet. Cook over medium high heat until the honey begins to smoke or smell burnt. Immediately deglaze with orange juice and stir in the orange zest. Stir and return to a boil. Remove from heat, add a pinch of salt, and spoon over the sweet potato halves. Top each half with a generous dollop of whipped goat cheese. Season with salt and freshly ground black pepper and garnish with pomegranate seeds. Serve warm.

April McGreger